|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) - EHS observed a lose paper towel roll by the handwash sink upon arrival. During the middle of the inspection, the roll was gone and there was no paper towels in the dispenser. All handwash sinks must have a hand drying device available for use at all times.
CDI: PIC said the current rolls don't fit in the dispenser. PIC placed a roll on a cart by the handwash sink to be used. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - EHS observed raw shelled eggs being stored above fully cooked sausage links in the walk in fridge. EHS and PIC determined by the receipt and handling procedures that the shelled eggs were not pasteurized. Food inside of refrigeration should be stored in order of final cook temperature. Unpasteurized, raw, shelled eggs should be stored below ready to eat or fully cooked food items.
CDI: PIC rearranged the food correctly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - EHS observed a quat sanitizer bucket at the dish machine that tested 0 ppm quat. All quat sanitizer should be maintained between 200-400 ppm quat at all times. EHS ran the dish machine and it tested at 0 ppm chlorine. All chlorine sanitizer should be maintained between 50-200 ppm chlorine at all times.
CDI: PIC remade the quat sanitizer to correct concentration. PIC contacted eco lab to service the dish machine. PIC moved the recently cleaned dishes to the 3 compartment sink area to be sanitized properly. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) - EHS observed multiple unlabled sanitizer buckets and a unlabled bleach sanitizer bottle in the kitchen. When taking chemicals from a bulk supply, a common name lable should be added to the working container e.g. Bleach Sanitizer CDI: PIC labeled the bottle and buckets correctly.
7-204.11 Sanitizers, Criteria - Chemicals (P) - EHS observed a unlabeled chemical bottle that PIC said was bleach sanitizer. EHS tested the bottle and it bleached the test strip back white, indicating a concertation greater than 200 ppm chlorine. All chlorine sanitizer should be maintained between 50-200 ppm chlorine at all times.
CDI: PIC remade the sanitizer to 200 ppm chlorine. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - EHS observed boxes of opened food being stored directly on the floor in the walk in freezer. PIC stated they hadn't received a food delivery today. Food should be stored in a clean, dry location at least 6 inches off of the floor. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers (Pf) - EHS tested the sanitizer concentration of the in-use dish machine and it tested at 0 ppm chlorine. Even after holding the prime switch, EHS could not get any chlorine to dispense. EHS observed air in the line but no matter how long the prime was held, the sanitizer in the tube never filled up. All dish machine sanitizers should automatically dispense from the dish machine.
VR: EHS Will return in 10 days, on April 23rd, to verify the dish machine is working as intended. PIC contact eco lab to come service the unit. The establishment should use the three compartment sink to wash, rinse and sanitize dishes. All dishes that were cleaned through the dish machine today should be re-sanitized at the 3 compartment sink. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) - EHS observed a clogged, dirty toilet in the kitchens bathroom. Toilets should be cleaned when soiled. Toilet should be maintained in good working condition. CDI: PIC got maintenance to come unclog the toilet and clean it. |
|